Bring medium saucepan of salted water to a boil for noodles. In medium bowl, combine crispy onions, peanuts, cilantro, and lime zest. In separate medium bowl, stir together Thai peanut sauce, curry paste, lime juice, and ¼ cup water.

Add noodles to boiling water and cook until al dente, 3 to 4 minutes. Drain noodles and rinse under cool water to stop cooking process. Set aside.

Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add shallot and ginger and cook until softened and beginning to brown, 1 to 2 minutes. Add bok choy and a pinch of salt and pepper and cook until crisp-tender, 3 to 5 minutes.

Add peanut curry sauce and cooked noodles to bok choy. Stir until well-combined and warmed through. Divide Thai udon noodles with peanut curry and ginger bok choy between bowls. Top with onion-lime crunch and serve with lime wedges. Tuck in!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.